Simple Beet Salad

Makes: 4 large servings
 
Ingredients

• 2 pounds (~900g) beets
• 2 cloves garlic, crushed
• ¼ cup olive oil
• ¼ cup red wine vinegar
• salt
• pepper
• plain thick or set yogurt

Boil or roast the beets until done (pierced very easily with a fork) - check after 1 hour and then go from there. Peel the beets and cut into bite-sized pieces.  Toss with the garlic, oil, vinegar, and salt and pepper to taste.  Let sit in the refrigerator a few hours or overnight.  Serve with yogurt.

Pasta and Greens

Adapted from thekitchn.com.  It originally calls for rocket/rucola/arugula and orzo but in our constant struggle to remember to use up all the greens in the veg box before they go bad, we've found it to be good with all kinds of combinations.

Makes:  2 servings

Ingredients:

•  ½ - 1 cup pasta, cooked according to package directions
• 5-7 cups (not packed) rocket/rucola, spinach, chard, kale, or similar (not lettuce)
• olive oil
• 8-12 cherry tomatoes, halved
• ~50g semi-soft goat cheese
• salt & pepper

Clean, de-stem (if necessary) and roughly chop greens.  Heat a bit of olive oil and cook the greens by the handful, letting them reach varying degrees of wiltedness.  With the last handful of greens, also add the cooked pasta, tomato halves, and goat cheese and cook until all heated.  Remove from heat and season to taste with salt and pepper.  Drizzle with olive oil if desired.

Dressing for Feldsalat/Mache/Lamb's Lettuce

Makes: 4 side servings


Cost per serving (Heidelberg): ~€0,33

Calories per serving: ~76 (using low-fat yogurt)

Ingredients:

• 150 grams Feldsalat (aka Mache, Lamb's Lettuce, Lamb's Ear, Rapunzel, Corn Salad...)
• 3 tablespoons plain yogurt
• 1 clove garlic
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• salt
• pepper

Wash and dry Feldsalat.

Crush garlic and mix with yogurt.

Separately, combine olive oil, lemon juice, and salt/pepper to taste.

Combine salad, yogurt mix, and oil mix and toss.

Cucumber & Yogurt Salad

Makes: 4 servings

Cost per serving (Heidelberg): ~€0,48

Calories per serving: ~88 using low-fat yogurt

Ingredients:

• 1 large cucumber, peeled and sliced
• 2 cups plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon dried mint
• 2 tablespoons water
• 1 teaspoon salt

Add garlic, salt, and water to yogurt and mix well.  Add mint and cucumber and mix.  Serve cold.

This is great with mujadarrah.